BASIC INFO Natural Tasting Note Red Floral + Peach + Pineapple Region Gedeb, Ethiopia Variety Ethiopian Landrace Process Natural Altitude 2250 masl Harvest December 2025 ABOUT ESTATE Founded by Negusse Debela in 2008, SNAP Specialty Coffee has grown from humble beginnings into one of Ethiopia’s leading specialty coffee exporters. Remarkably, Negusse transitioned from running a computer business to becoming a respected figure in the coffee industry within just a few years. Today, the company operates washing and processing stations in Gedeo, Kochere, and Chelelektu, while partnering with additional stations in Uraga (Guji) and Nensebo (West Arsi).Perched on a mountainside, Danche Washing Station sources coffee from approximately 650 smallholder farmers across the neighboring communities of Kubi, Sisota, and Sike. The region is renowned for its dense semi-forest vegetation, providing ideal shade-growing conditions that contribute to the coffee’s distinctive character. Through meticulous washed and natural processing, as well as continuous experimentation with unique microlots, the station consistently pursues exceptional quality. This lot is composed of Ethiopian Landrace varieties, locally adapted coffee populations that have evolved naturally over generations without significant human intervention. Their rich genetic diversity and long-term adaptation to local conditions make them exceptionally well suited to the region’s unique environment. Fully ripe cherries are selectively hand-picked, carefully sorted, and dried on raised African beds for 20–25 days, allowing the coffee to develop remarkable sweetness and complexity. In the cup, delicate red floral aromatics are accompanied by the juicy sweetness of peach and the vibrant tropical character of pineapple. BREW GUIDES Recipe A Bright & Juicy Dripper V60 Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 15g Water Temp 90-93°C Brew Ratio 1:17 Time 2:00-2:30min Steps ① Circular pour 50g at 0:00 ② Circular pour up to 100g at 0:30 ③ Circular pour up to 170g at 1:00 ④ Center pour up to 250g at 1:30 Recipe B Balanced & Rounded Dripper Kalita Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 14g Water Temp 90°C Brew Ratio 1:15 Time 2:10min Steps ① Circular pour 50g at 0:00 ② Center pour up to 100g at 0:30 ③ Circular pour up to 150g at 1:00 ④ Center pour up to 210g at 1:30

BASIC INFO Natural Tasting Note Red Floral + Peach + Pineapple Region Gedeb, Ethiopia Variety Ethiopian Landrace Process Natural Altitude 2250 masl Harvest December 2025 ABOUT ESTATE Founded by Negusse Debela in 2008, SNAP Specialty Coffee has grown from humble beginnings into one of Ethiopia’s leading specialty coffee exporters. Remarkably, Negusse transitioned from running a computer business to becoming a respected figure in the coffee industry within just a few years. Today, the company operates washing and processing stations in Gedeo, Kochere, and Chelelektu, while partnering with additional stations in Uraga (Guji) and Nensebo (West Arsi).Perched on a mountainside, Danche Washing Station sources coffee from approximately 650 smallholder farmers across the neighboring communities of Kubi, Sisota, and Sike. The region is renowned for its dense semi-forest vegetation, providing ideal shade-growing conditions that contribute to the coffee’s distinctive character. Through meticulous washed and natural processing, as well as continuous experimentation with unique microlots, the station consistently pursues exceptional quality. This lot is composed of Ethiopian Landrace varieties, locally adapted coffee populations that have evolved naturally over generations without significant human intervention. Their rich genetic diversity and long-term adaptation to local conditions make them exceptionally well suited to the region’s unique environment. Fully ripe cherries are selectively hand-picked, carefully sorted, and dried on raised African beds for 20–25 days, allowing the coffee to develop remarkable sweetness and complexity. In the cup, delicate red floral aromatics are accompanied by the juicy sweetness of peach and the vibrant tropical character of pineapple. BREW GUIDES Recipe A Bright & Juicy Dripper V60 Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 15g Water Temp 90-93°C Brew Ratio 1:17 Time 2:00-2:30min Steps ① Circular pour 50g at 0:00 ② Circular pour up to 100g at 0:30 ③ Circular pour up to 170g at 1:00 ④ Center pour up to 250g at 1:30 Recipe B Balanced & Rounded Dripper Kalita Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 14g Water Temp 90°C Brew Ratio 1:15 Time 2:10min Steps ① Circular pour 50g at 0:00 ② Center pour up to 100g at 0:30 ③ Circular pour up to 150g at 1:00 ④ Center pour up to 210g at 1:30